When you are in the mood for a spicy(or not) curry without all the drama, here is great 20-minute substitute. I love how simple and quick it comes together without compromising on flavor.
If you already have pre made green seasoning prep is so much easier. But if you don’t, just chop up any herbs to season. Either way, it’s not that difficult. Along with curry powder, amchar massala and cumin are all pantry staples in West Indian cooking.
Geera chicken is usually eaten as ‘cutters’ when ‘liming” or drinking.
Sprinkle with chopped cilantro and additional hot pepper if you so desire. Serve with freshly steamed rice, and dhal or with roti and Curry Aloo!
You will also love these other CHICKEN recipes:
Perfect Caribbean Roasted Chicken
Oven BBQ Chicken with Homemade BBQ Sauce
20 MIN GEERA CHICKEN
Ingredients
- 2 lbs chicken boneless thighs or breasts, cut into 1 inch cubes, washed
- ¼ cup green seasoning or chopped herbs – parsley, cilantro, scallion
- 2 tbs amchar masala
- 4 tbs cumin ground, roasted, or to taste
- 1 tsp turmeric optional
- 2 tsp salt or to taste
- 1 tsp black pepper
- 4 tbs extra virgin olive oil
- ½ onion sliced
- 2 tbs minced garlic or more to taste
- 1/4 cup chopped culantro cilantro or scallion, for finishing
- Hot pepper chopped
Instructions
- Season chicken with green seasoning, 1/2 onion, garlic, hot pepper, amchar massala, turmeric and roasted cumin. Mix well, cover and marinate several hours or overnight in the refrigerator.
- Heat oil in a heavy bottomed pot or dutch oven over medium heat. Add a few slices of onion and hot pepper and cook until the edges are golden brown. Add seasoned chicken, raise heat to high and stir fry for 3 minutes.
- Cover, reduce heat to low and allow the chicken to release and cook in its own juices, about 15 mins, stirring occasionally. Once it begins to stick, stir for 1 minute to fry. Stir in 1 cup water, cover and cook until all the liquid has evaporated and the chicken is fully cooked. Note: If using chicken breast – no need to add additional water as it cooks faster. Taste and add more salt, if required.
- Sprinkle with chopped cilantro, culatro or scallion and additional hot pepper if you so desire. Serve with freshly steamed rice and dhal or with roti.
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A Trinidadian culinary connoisseur sharing recipes from Trinidad and the Caribbean with a modern twist.